Mokkajonna Garelu
Crisp on the outside and soft inside, these Andhra-style corn garelu are made with sweet corn, urad dal, green chili, and ginger. They make a lovely tea-time snack with coconut chutney or a simple cup of chai.
For 8 servings
- prep · ~4 min
Soak and drain the urad dal.
Wash the urad dal well and soak it in enough water for 4 hours. Drain completely before grinding so the batter stays thick.
- mix · ~5 min
Grind the dal and corn.
1.Add the drained urad dal to a grinder and pulse to a thick, fluffy batter with very little water.2.Set aside 2 tablespoons of sweet corn and add the rest to the grinder.3.Pulse again just enough to crush the corn lightly without making the batter runny.TIPKeep the batter thick. Thin batter makes the garelu absorb more oil and lose shape. - mix · ~3 min
Season the batter.
1.Transfer the batter to a bowl.2.Add onion, green chili, ginger, curry leaves, coriander leaves, cumin seeds, salt, and the reserved corn.3.Mix well until everything is evenly combined. - fry · ~15 min
Shape and fry the garelu.
1.Heat oil in a deep kadai over medium heat.2.Wet your fingers, take a small portion of batter, and shape it into a small flat vada.3.Slide it gently into the hot oil and repeat without crowding the pan.4.Fry until golden and crisp on both sides, turning as needed.TIPFry on medium heat so the inside cooks through before the outside gets too dark. - serve · ~2 min
Drain and serve the mokkajonna garelu.
Remove the garelu with a slotted spoon and drain briefly. Serve hot while still crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked urad dal very well before grinding; excess water makes these corn garelu spread and drink oil.
- 2Pulse the corn only lightly so tiny bits remain; that gives sweet bursts in each bite and helps the batter stay thick.
- 3If the batter feels loose after mixing in onion and salt, chill it for 15 to 20 minutes before shaping.
- 4Wet your fingers between each vada so the batter releases cleanly and you can flatten it without sticking.
- 5Keep the oil at medium heat throughout; too hot browns the outside before the urad batter cooks inside.
- 6Fry in small batches so the kadai temperature does not drop, which can make the garelu greasy.
- 7Serve immediately after frying for the best contrast between the crisp shell and soft, fluffy center.
Adapt it for your goals.
No-onion
Skip the onion for a cleaner, more traditional fasting-style version; the corn still keeps the garelu moist and flavorful.
spicierSpicier
Add extra green chili and a pinch of crushed black pepper for a sharper heat that balances the sweetness of the corn.
air fryerAir-fryer
Shape smaller, flatter garelu, brush with oil, and air-fry for a lighter snack with less mess than deep frying.
mixed herbMixed-herb
Add more coriander and a little chopped dill for a fresher, more aromatic version that pairs especially well with coconut chutney.
Why this is on our healthy list.
Protein from Urad Dal
The urad dal base adds plant protein, making these garelu more satisfying than a snack made only with starch.
Corn Adds Fiber
Sweet corn contributes fiber and natural sweetness, which also adds texture and reduces the need for extra fillers.
Aromatic Digestive Spices
Ginger, cumin, curry leaves, and green chili bring strong flavor along with traditional ingredients often used to support digestion.
Frequently asked questions
The batter was likely too thin or the oil was not hot enough. Drain the dal fully, use very little water while grinding, and fry on medium heat.
